Tuesday, October 18, 2011
Sausage & Egg Lasagna
15 oz. ricotta
1/4 cup fresh Parmesan cheese, grated
1/2 tsp. dried oregano
1/2 tsp. dried basil
1.25 Lb. (20 oz. package) Sweet Italian Turkey Sausage links, casings removed
4 hard-boiled eggs
1 Lb. mozzarella cheese, shredded
26 oz. jar traditional-flavored spaghetti sauce
Preheat oven to 350 degrees F.
Cook lasagna noodles according to package directions. Rinse noodles with cold water and set aside.
In a skillet, cook ground sausage; drain grease and return meat to pan. Turn off heat. Stir sauce into meat and set aside.
In a medium bowl mix ricotta, Parmesan, 1 raw egg, and seasonings.
In a greased 9 x 13 baking pan, spoon a little of the meat sauce on the bottom. Layer each of the following in order: noodles, ricotta mixture, 1 crumbled hard-boiled egg, meat/sauce mixture, and cheese. Repeat with 3 more layers, ending with cheese on top. Make sure noodles are thoroughly covered with toppings, so they don't dry out.
Cook, covered with foil, for 1 hour. Let it stand 10 minutes before serving.
Tip: Layer the lasagna noodles in the pan in opposite directions. For example: If your bottom layer is going horizontally, then on the second layer place the noodles vertically, and so forth. You may have to trim the noodles to fit properly. This helps your lasagna layers to remain stacked when serving it, verses sliding off of each other.